Torta di uva: grape cake

The Jewish Chronicle - - LIFE - SIL­VIA NACAMULLI’S

This de­li­cious and light parve cake makes a lovely dessert. I like to make it with large grapes and mix­ing white, red or black va­ri­eties, but you can stick to one type if pre­ferred. The recipe also works well with many other types of fruit, such as plums, peaches or ap­ples. Serves: 8-10 as dessert Prepa­ra­tion: 15 min­utes Cook­ing: 1 hour

IN­GRE­DI­ENTS

3 large eggs 190g golden caster sugar 190g sun­flower oil 1 lemon, grated zest 1 tsp vanilla ex­tract Pinch of salt 190g white flour (ide­ally “00” type) 1 tbsp bak­ing pow­der 600g grapes, a mix­ture of white and red/black – halved But­ter/mar­garine to grease the bak­ing tin Flour to coat the bak­ing tin

METHOD

Pre­heat the oven to 170°C. Beat the eggs with the sugar with an elec­tric mixer un­til you have a rich pale con­sis­tency.

Add the oil, lemon zest, vanilla ex­tract and a pinch of salt. Mix again thor­oughly. Add the flour and bak­ing pow­der and whisk well again.

Rinse the grapes, halve them and re­move any seeds. Take a 24cm di­am­e­ter round spring-form bak­ing tin and line the base with bak­ing parch­ment.

Spread a thin layer of but­ter/ mar­garine around the bot­tom and sides and dust with flour to cre­ate a thin coat — it will stick to the but­ter/mar­garine — and dis­card any ex­tra.

Pour a bit more than half of the cake mix­ture into the bak­ing tin, and then scat­ter half of the grapes into one layer.

Pour over the re­main­ing cake mix­ture and top with the re­main­ing grapes. Bake for 50-60 min­utes. To check if the cake is cooked in­sert a skewer or tooth­pick; if the cake is cooked it will come out dry and clean. If still wet bake for an­other 5 min­utes and check again.

Leave it to cool for at least 20 min­utes be­fore re­mov­ing it from the tray.

www.cook­ing­forthe­soul.com

PHOTO: JEN­NIFER BAL­COMBE

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